A Nontraditional Thanksgiving Dinner
It was just the three of us at home this Thanksgiving;
so we decided to do things our way.
We had the traditional Thanksgiving dinner last Sunday
with the husband's family
and we will be having a
"Thanksgiving Leftover" themed tailgate this Saturday,
so we wanted to do something different for our family dinner
First on the menu was Carrot Souffle.
1 pound Carrots
Salt (to taste)
½ cup Sugar
1 teaspoon Vanilla
4 ounces Butter
4 ounces Butter
3 tablespoons Flour
1 teaspoon Baking Powder
1/8 teaspoon freshly grated nutmeg*
*Not shown and a new addition to the recipe.
Peel carrots. Cut into 1 inch pieces and place in salted water and cook until tender. I cooked these in the microwave for about six minutes or so.
Melt the butter. Add the drained carrots and the butter. Blend or process, until smooth.
Makes: 2 dozen Mini Muffins and 1 dozen Regular size Muffins OR 4 dozen Mini Muffins
1 Cup + 2 TB Brown Sugar
¼ Cup + 2 TB Molasses
¾ Cup Margarine (butter will not work)
1 ½ Eggs (1 egg + yolk)
1 ½ Cups Prepared Pumpkin (Pumpkin Puree not Pumpkin Pie Filling)
½ TB Baking Soda
2 Cups Flour
¼ tsp Cinnamon
Preheat oven to 400 degrees.
Cream the Brown Sugar, Molasses and Margarine together.
Add the Eggs, Pumpkin and Baking Soda. (Dough will be a bit grainy)
Add the Flour in stages.
Add Cinnamon and mix well.
Put in muffin tins.
Bake Mini Muffins for about 8-12 minutes and Regular Muffins for about 15-17 minutes.
Check with a cake tester. Let cool and Enjoy!
The large muffins are ready to go into the oven.
The mini muffins have just come out of the oven.
The mini muffins are ready to be served for dinner.
The main course for our nontraditional Thanksgiving Day dinner.
Rib eye steaks and gulf shrimp cooked on the grill.
Dinner is served.
Surf and turf, Carrot Souffle and creamed corn
with Pumpkin Muffins for dessert.
Happy Thanksgiving to you and yours
from the Foodie Family.